Bailey's Fudge Cake
Source of Recipe
moo
List of Ingredients
1/2 cup unsalted butter, softened (no margarine here!)
1 cup brown sugar
4 large eggs
1 cup chocolate syrup
2/3 cup Bailey's Irish Creme
1 tsp. instant coffee crystals
1 cup flour
1/2 cup chopped pecans (optional)
16 pecan halves (optional)
Glaze:
3/4 cup semi-sweet chocolate morsles, melted
1/4 cup sour cream, room temperature
1 Tbs. Bailey's Irish Creme
Recipe
Preheat the oven to 350 degrees. Grease a 9 inch round springform pan. With an electric mixer, cream the butter and sugar. Blend in the eggs, one at a time. Add the chocolate syrup, Bailey's, coffee crystals, flour, mixing until well blended. Fold in the chopped pecans if you are adding them. Pour into the prepared pan. Bake 55 to 60 minutes until the center is firm and a toothpick in the center comes out clean. Remove cake from the pan onto a wire rack to cool.
If using the whole pecans as a garnish, dip one end of the pecan into the melted chocolate to coat. Chill to set the chocolate. to the remaining chocolate, add the room temperature sour cream and the 1 Tbs. Baileys. Insert the uncoated end of the pecan halves into the top of the cake. Place the cooled cake on a serving platter. Spread the chocolate mixture over top of the cake and allow some of the chocolate to drizzle over the sides of the cake.
You can also put the glaze in a cake decorator bag of a Ziploc bag that has had the corner snipped off and drizzle the ganache back and forth over the top and sides. Cool.
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